Plum Island Sound Clam Chowder

This light New England-style soup can be made with fresh or canned shellfish. Thyme, bacon, red potatoes, two types of milk (condensed milk and milk with a reduced fat content of 1%) and a drop of sherry add authenticity to the dish, but if you like the soup to be thick, try making roux.
Drain the clams in a colander over a bowl, reserving the juice. Add the bottled clam juice to the remaining juice to make 3 1/2 cups. Set aside the clams and juice.Bake the bacon in a roasting pan over medium heat until crisp, stirring occasionally. Use a slotted spoon to remove the bacon from the pan, leaving 2 teaspoons of the filling in the pan. Return the bacon to the pan; increase the heat to medium-high. Add the onion, celery, and butter; simmer for 6 minutes or until the vegetables are tender.Add the clam juice mixture, potatoes, and the following 4 ingredients (with the bay leaf added); bring to a boil. Cover, reduce the heat and simmer for 15 minutes or until the potatoes are tender. Add the clams, condensed milk, 1% milk and sherry. Cook for 5 minutes or until fully warmed, stirring occasionally. Discard the bay leaf. Sprinkle with parsley.